robeastunder
Member
Hey all im a newbie with a question and some findings.
So i have been in the process of an ambitous task. I have a 45 gallon Jack Daniels Keg of Fermented Cider. The project started late October/Early November where i got free cider from the local orchard. I added Honey, Sugar and Frozen Raspberrys and Champagne Yeast to my barrel. Unknown to me but i soon found out that Champagne yeast really blasts the process quite fast. I had to take off the normal small bubbler i put in the bung and ran a sapline to a jug of water instead. The keg ragged on for like a 1.5 months. Once it slowed down i replaced the sapline with the smaller bubbler. It blurped along bubbling about once every 5 seconds till about 3 weeks ago where its crawled to a stop. I took a sample out last night for a taste, its very very very dry, with only a hint of flat apple taste to it. What used be a almost tinted red cloudy mix from when i started in Oct/Nov is now very crisp clear light yellow. My big mistake was i thought i had to what for the bubbling to stop, i have realized i should have been tasting as the process was going on to stop the batch when i liked the taste.
Big question is now what do i do??? Have i ruined it? I took a hydrometer reading and its right at 1.0 which in the hydrometer reads no alchohol. But it seems like it has quite a kick to it?? Am i doing something wrong?? How do i back sweeten and with what?? And if i back sweeten what do i add to the keg to stop the fermentation process from starting up again??
Thanks for everyone help.
So i have been in the process of an ambitous task. I have a 45 gallon Jack Daniels Keg of Fermented Cider. The project started late October/Early November where i got free cider from the local orchard. I added Honey, Sugar and Frozen Raspberrys and Champagne Yeast to my barrel. Unknown to me but i soon found out that Champagne yeast really blasts the process quite fast. I had to take off the normal small bubbler i put in the bung and ran a sapline to a jug of water instead. The keg ragged on for like a 1.5 months. Once it slowed down i replaced the sapline with the smaller bubbler. It blurped along bubbling about once every 5 seconds till about 3 weeks ago where its crawled to a stop. I took a sample out last night for a taste, its very very very dry, with only a hint of flat apple taste to it. What used be a almost tinted red cloudy mix from when i started in Oct/Nov is now very crisp clear light yellow. My big mistake was i thought i had to what for the bubbling to stop, i have realized i should have been tasting as the process was going on to stop the batch when i liked the taste.
Big question is now what do i do??? Have i ruined it? I took a hydrometer reading and its right at 1.0 which in the hydrometer reads no alchohol. But it seems like it has quite a kick to it?? Am i doing something wrong?? How do i back sweeten and with what?? And if i back sweeten what do i add to the keg to stop the fermentation process from starting up again??
Thanks for everyone help.